Stuffed Acorn Squash

Sweet, savory, and comforting, this roasted acorn squash is filled with quinoa, sautéed mushroom, onion, and apple. 

Ingredients

• 1 acorn squash

• 1/2 cup cooked quinoa

• 1/4 cup diced onion

• 1 cremini mushroom, sliced

• 1/4 apple, diced

• 1 clove garlic, minced

• 1–2 teaspoons olive oil

• Cinnamon powder, to taste

• GHIJUNE Soy Vinaigrette Dressing & Sauce, to taste

• Salt and pepper, to taste

• Optional: Grated Parmesan cheese and crushed red pepper as garnish

Instructions

1. Preheat the oven to 425°F.

2. Cut the acorn squash in half and scoop out the seeds. Trim a small slice from the pointy bottom of each half so it sits flat and stays upright. Lightly brush inside with olive oil and season with salt and pepper. 

3. Place the squash cut-side down on a baking sheet and roast for 25–30 minutes, or until it begins to soften.

4. While the squash is roasting, heat olive oil in a sauté pan over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant.

5. Add the cremini mushroom and diced apple. Season with cinnamon and sauté until the mushroom is tender and the apple begins to soften. Add salt and pepper to taste. 

6. Add the cooked quinoa and toss to combine. Drizzle with GHIJUNE Soy Vinaigrette Dressing & Sauce and mix well. 

7. Remove the squash from the oven. Spoon the quinoa mixture into each squash half.

8. Return to the oven and bake for another 10 minutes, or until the squash is completely tender and the filling is heated through.

9. Optional: Finish with grated Parmesan cheese and a sprinkle of crushed red pepper before serving.